Sweet Sustainability at Harney Sushi

“Let’s change the way we eat, let’s change the way we live, and let’s change the way we treat each other” – Tupac Amaru Shakur

We at Harney Sushi invite you to join us in our dedication to sustainability. Please read on to learn more about the changes we’ve made to our menu and our hopes for you to join us in this special and influential movement of environmental responsibility. SUSTAINABILITY DEFINED: Maintaining our restaurants in an ecologically responsible manner as possible by not using ingredients that are either over fished or that in their production have a negative impact on the environment. OUR MISSION STATEMENT: The traditional cuisine of sushi is destroying our oceans. We are acutely aware that the restaurant industry has a very harmful impact on the environment; therefore, we will now strive to maintain ecological integrity at Harney Sushi. We have chosen the path less taken and are doing our best to abstain from the use of over-fished and environmentally harmful ingredients. As a result, our vast menu does not offer traditional sushi ingredients such as Toro, Bluefin Tuna, Big Eye Tuna, certain Yellowfin, Unagi, Red Snapper, Hamachi, Maine Sea Urchin, and Octopus. With this new ethos, Harney Sushi appeals to the growing population of sushi lovers who care enough about our planet to change the way they eat; they realize that consumerism, along with the public zeal for exotic seafood, is sucking the breath out of our oceans. Together, with our enlightened customers, we strive to eat in such a way that is nourishing for our bodies, our planet, and our souls. Elle Communications PRESS RELEASE: Harney Sushi is proud to announce its recent transition to a sustainable seafood menu at its Old Town and Oceanside locations. Inspired after lengthy research on sustainable seafood, owner Dustin Summerville and chefs Anthony Sinsay and Robert Ruiz collectively realized the impact their busy restaurants have on the environment, and the importance of being environmentally responsible. “We have always been committed to serving the highest quality food to our customers, and we’re proud to announce that our commitment is now expanding to include responsibly-sourced seafood,” said Summerville. “We want to provide San Diego’s eco-savvy eaters a socially-responsible menu that certainly doesn’t skimp on flavor or fun.” The sustainable seafood transition of the Harney Sushi menu includes eliminating traditional sushi ingredients, such as Toro, Bluefin Tuna, Big Eye Tuna, certain types of Yellowfin, Unagi, Red Snapper, Hamachi, Maine Sea Urchin, and Octopus. High-in-demand, but short-in-supply, these specific types of fish deplete resources that prevent them from establishing systems of sustainability. “With this new ethos, Harney Sushi appeals to a growing population of sushi lovers who care enough about our planet to change the way they eat. Together with our customers, we strive to eat in such a way that is nourishing for our bodies, our planet, and our souls.” For more information about Harney Sushi, please visit www.harneysushi.com/ DETAILS ON OUR PRODUCTS: We are now only serving sustainable, traceable, seafood which include but not limited to the following: Black Cod (sablefish or faux-nagi) Farm raised in British Columbia is a sustainable substitute for eel (unagi) Kona Blue Kampachi Sustainably raised by Kona Blue Water Farms, Kona Kampachi® is a Hawaiian yellowtail that is open ocean grown in the pristine waters off the Kona Coast of the Big Island Fisherman’s Daughter Wild Caught Shrimp Wild-Caught Shrimp from the Sea of Cortez, Mexico, using lighter gear for less habitat destruction and lower fuel consumption, and advanced bycatch reduction devices that leave more fish, turtles and marine mammals in the sea. Mt. Cook Alpine Salmon (saikou) Mt. Cook Alpine salmon are eco-sustainably farmed and raised in near perfect growing conditions, high in the Alps in the South Island of New Zealand, with plenty of space, clean fast flowing water. They do not use antibiotics, vaccines, growth hormones, anesthetizing agents, or anything on the farm that can pollute our pristine water. U.S. and Canadian North Pacific Pole and line caught Albacore There is little or no bycatch when albacore is caught with troll or pole gear. While albacore in the Pacific Ocean is reasonably abundant and healthy Striped Sea Bass Atlantic striped bass are at record levels as a result of effective fishery management and strong conservation actions. Striped bass farms in the U.S. are well-managed. Bass farms are usually located inland, so ocean pollution from discharge of wastewater is not a factor. Since there are no wild hybrid striped bass, disease or escape is not a risk to wild populations. Pole and Line caught Yellow fin Tuna Our Yellow fin tuna is Line caught off the coast of General Santos, Philippines and is able to be fished year round because of its responsible, traditional Hand line catching methods this eliminates catching other species like dolphins and also prevents from over fishing. Locally grown and Sourced Produce Our produce is grown in surrounding Farms such as Suzie’s Farms, Polito Family Farms, McGrath and Yasutomi Farms and many others, as well as from Our Neighbor’s Organic Garden. We Pride ourselves in being able to use the freshest local produce to enhance our Guests experience. Our Meats Farm producers raise their animals in a healthy, environmentally friendly manner, and have all committed themselves to a strict code of responsible and humane animal husbandry. No antibiotics or hormones are used to promote unnatural growth • Raised with room to move – No confined spaces • Fed a wholesome, all vegetarian, grain based diet • Grown in a manner to minimize stress • Locally purchased when ever possible We are making our sustainable product choices in accordance with the Monterey Bay Aquarium Seafood Watch guide. This can be found here: http://www.montereybayaquarium.org/cr/seafoodwatch.aspx Download your pocket guide here: http://www.montereybayaquarium.org/cr/cr_seafoodwatch/content/media/MBA_SeafoodWatch_WestCoastGuide.pdf JOIN US, TAKE THE PLEDGE: http://action.biologicaldiversity.org/t/5243/p/dia/action/public/?action_KEY=5209 MEDIA COVERAGE: http://blog.discoversd.com/san-diego-restaurant-blog/harney-sushi-introduces-sustainable-seafood.html